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Herbed Roast Turkey


    Refreshingly simple and herbaceous, this recipe makes turkey talk in any season and can be easily translated with a wide range of fall fowl.


    1 whole 12 – 14 lb (5.4 – 6.4 kg) turkey
    1/2 cup (125 mL) rosemary sprigs, fresh
    1/2 cup (125 mL) sage leaves, fresh
    1 apple, quartered
    1 stalk celery, halved
    1 onion, halved
    1/2 cup (125 mL) butter, melted

    Remove giblets and neck from turkey; reserve for other uses if desired. Rinse turkey with cold water and pat dry.

    Loosen skin from the turkey breast a bit without totally detaching. Place rosemary and sage under skin; then smooth skin over herbs and back into place.

    Place apple, celery, and onion into the neck cavity. Place the turkey breast side up on a rack in a shallow roasting pan and brush with melted butter. Cover turkey loosely with a tent of aluminum foil.

    Bake at 325 F (160 C) until meat thermometer registers about 180 F (80 C) degrees. This should take from 3 1/2 to 4 hours, but begin checking after 3 hours. Remove turkey and let stand 15 minutes before carving. Serve with gravy.

    Serves 6.

    source: "Reflections Gastronomie takes flight", alive #300, October 2007


    Herbed Roast Turkey



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